ALPINE · 139 / 163
Kaltbach Le Cremeux
Rich, nutty and earthy with a cellar-aged finish.
Milk & style
Cow; treatment varies by producer • Origin Switzerland / Alpine Europe
Tang 2/10 · Funkiness 3/10
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Food, wine & beer pairings
Food
Potatoes, bread, ham, apples or fondue
Wine
Chasselas, Riesling or Pinot Noir
Beer
Lager, bock or brown ale
More about this cheese
History & producer
Emmi KALTBACH Kaltbach Le Cremeux is made or selected by Emmi KALTBACH, drawing on the cheesemaking traditions associated with Origin Switzerland / Alpine Europe. The producer’s methods, milk, cultures, rind care and aging give this cheese its distinctive character.
At the cheese counter
A classic Alpine-style cheese: nutty, crowd-friendly and especially good melted.
In the kitchen
MELTING: Very good with gentle heat; aged pieces may release a little oil. GRATING: Excellent when cold. SHAVING: Excellent when cold – use a vegetable peeler or cheese plane.
Enjoy within
7-14 days after opening
Keep refrigerated and wrap well. “Enjoy within” is a best-quality guide; follow the package date and store food-safety procedures. Product details vary; confirm the current wheel or package label. The complete PDF includes the rennet reference and source notes.
